Vanilla-Thyme Cupcakes

I know what your thinking…

“What has gotten into this girl?! All I’ve been seeing is sweet recipes here!”

“What is this, a baked sweets only blog?”

Am I right or am I right? I can’t help it, I have a undying love for sweet baked goods.

It’s all I seem to make these days. From time to time I make some savory things but not like

I used to. Dinners have become snack time around here or left overs from lunch.

As a result, Freakin’ Delicious has become a sweets only place. Which is not what I wanted,

I love savory dishes! Especially baked savory dished, as you can see, I have a thing for baked foods. :P

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So for my next recipe, I will try to post something savory. In the mean time, enjoy these delicious cupcakes

from one of my favorite blog Vanilla Garlic. Vanilla Garlic is a special blog, because it has the most

unique and different recipes. Like Bacon Cupcakes, Pea Cupcakes, Green Tea Cupcakes, Butternut Squash

Cupcakes, etc. The blog specializes in cupcakes, the weirdest flavors, but don’t let the ingredients fool you.

They are good! Have you ever heard of the combination of vanilla and thyme? Most likely you haven’t,

yet the taste is surprisingly very good. These new combination make new flavors that I’m sure one day will

be a normal staple to cooking. Anybody want to some Maple Bacon Cupcakes?

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INGREDIENTS:

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Cupcakes

3/4 cup (1-1/2 stick) unsalted butter, room temperature

1-2/3 cups vanilla sugar

2 large eggs, room temperature

2-2/3 cups flour

1-1/2 tsp baking powder

1/4 tsp salt

3/4 cup + 2 tablespoons milk

1 tsp vanilla extract

1 vanilla bean, seeds scraped out

2 tsp of loosely packed, fresh thyme

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Vanilla Bean Cream Cheese Frosting

1/2 cup of butter (1 stick), room temperature

8 oz of Philly cream cheese (1 package), room temperature

2 – 3 cups of powdered sugar

1 tsp of vanilla extract

Scrapings from 1/2 of a vanilla bean or 2 tsp vanilla extract

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DIRECTIONS:

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Cupcakes

1. Beat the butter and sugar together for a few minutes until light and fluffy.

2. Add the eggs, one at a time, beating in each for 30 seconds.

3. Measure the flour, baking powder, salt and thyme into one bowl.

4. Measure the milk, vanilla bean scrapings, and vanilla into another bowl.

5. Add about a third of the dry ingredients to the butter/sugar and beat to combine.

Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between

dry and wet and finishing with the dry.

6. Scoop into cupcake papers about 2/3 full. Bake for 22-25 minutes or until a toothpick comes out clean.

Allow to cool on wire racks. When completely cool, frost with cream cheese frosting.

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Vanilla Bean Cream Cheese Frosting

1. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium

speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2. Add the vanilla extract, vanilla bean and mix. Slowly add the powdered sugar. Keep adding until

you get to desired sweetness.

3. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake

or cupcake.

4. Sprinkle some Thyme on top to decorate.

January 17, 2010 | Tags: , , , | No Comments »

Bite From The Past: Chocolate – Chili Cupcakes with PB Frosting

1st

Sorry for taking so long to update.

The truth is, I didn’t really know what to post next!

Since Halloween is getting close I thought to myself, “it has to have something to do with the holiday!”.

The next time I post, it will be. :D

For now, here’s a little Bite From The Past recipe, you know, recipes that have been posted before in older

blogs of mine.

Not everyone read those blogs, so now, all my new readers can read recipes never before seen to them.

If your still a little confused read my previous post, “An Introduction To The Site” for more information

on the Bite From The Past posts.

Now, moving on to the recipe! This recipe was originally posted in February 21st, 2008.

I was a chocoholic at the time, always in need for something, anything, that contained all things CHOCOLATE.

So for an English project, where our class would have to make a TV channel, I offered to do a cooking show, of course!

The show was called “Cooking Like a Chocoholic” – I know, obsessed!

With the help of two friends, we filmed the show in my kitchen, where I made these Chocolate – Chili Cupcakes.

They were so good that my friends and I  finished them on our own before sharing it to the class. xP

For those of you who don’t know, my favorite combo of tastes has got to be Peanut Butter and Chocolate.

I guess you could say that these are my favorite cupcakes. The perfect balance of flavors and texture!

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INGREDIENTS:

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Cupcakes

150 g unsweetened chocolate, finely chopped

1/4 cup unsweetened cocoa powder

3/4 cup boiling water

1/4 cup warm milk

2 cups all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 tsp. finely chopped chili pepper (or 1 tsp chili powder)

2 sticks butter (200 g)

1-1/2 cups dark brown sugar

3 large eggs

1/2 cup sour cream

1 tsp vanilla extract

1/2 cup chopped peanuts

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Peanut Butter Frosting

1 cup confectioners’ sugar

1 cup creamy peanut butter

3 tbsp. unsalted butter, at room temperature

3/4 tsp. vanilla extract

1/4 tsp salt

1/3 cup heavy cream for beating

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DIRECTIONS:

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Cupcakes

Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water

and warm milk, whisk until smooth, set aside.

Sift flours, baking soda, and salt into a bowl. Add the 1 tsp. of chopped chili, set aside.

In a standing mixer, beat butter until creamy.

Add the brown sugar and beat until fluffy, about 3 minutes.

At medium speed, add eggs one at a time, beat well between each.

Add sour cream and vanilla and beat until combined.

Add about a third of the flour mixture, beat briefly until combined.

Add about half of the chocolate mixture, beat briefly until combined.

Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed.

Fill cupcake papers about 3/4s full. Bake at 350°F oven for 25 minutes or until cake tester comes out clean.

For the frosting, beat in all ingredients, starting with creaming the butter with the peanut butter.

Once it’s smooth add in the rest of the ingredients.

2nd

Peanut Butter Frosting

Beat in all ingredients, starting with creaming the butter with the peanut butter.

Once it’s smooth add in the rest of the ingredients.

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3rd

Let cupcakes completely cool, frost with a piping bag, and sprinkle over with chopped peanuts.

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Makes 30-35 cupcakes.

October 22, 2009 | Tags: , , , , , | 1 Comment »